📝 About This Recipe
A cornerstone of the French 'vienneoiserie' tradition, Pain aux Raisins—also known as Escargot—is a buttery, spiral-shaped masterpiece. This recipe features a delicate, laminated yeast dough coiled around a velvety vanilla bean pastry cream and plump, rum-soaked raisins. The result is a multi-textured delight: shatteringly crisp on the outside, tender within, and finished with a shimmering apricot glaze for that professional bakery touch.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams All-purpose flour (unbleached, high-quality)
- 250 ml Whole milk (lukewarm, approx 110°F)
- 60 grams Granulated sugar
- 10 grams Active dry yeast (or 20g fresh yeast)
- 10 grams Fine sea salt
- 50 grams Unsalted butter (softened)
The Butter Block (Beurrage)
- 250 grams European-style butter (cold, at least 82% fat content)
Crème Pâtissière & Filling
- 250 ml Whole milk
- 3 large Egg yolks
- 50 grams Granulated sugar
- 20 grams Cornstarch (sifted)
- 1 teaspoon Vanilla bean paste
- 150 grams Dark raisins (soaked in warm water or rum)
Glaze and Finish
- 1 large Egg (beaten with a splash of milk for egg wash)
- 100 grams Apricot jam (strained and warmed)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine the lukewarm milk and yeast. Let it sit for 5 minutes until foamy. Add the flour, sugar, salt, and 50g of softened butter. Mix on low speed for 5-7 minutes until a smooth, elastic dough forms.
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2
Shape the dough into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours (or overnight) to relax the gluten and chill the fats.
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3
Prepare the butter block by placing the cold 250g butter between two sheets of parchment paper. Beat with a rolling pin and roll it into a 7x7 inch (18cm) square. Refrigerate until firm but still pliable.
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4
Make the pastry cream: Whisk yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until simmering. Slowly pour the hot milk into the egg mixture while whisking, then return everything to the pan. Cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat, cover with plastic wrap touching the surface, and chill completely.
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5
Lamination: Roll the chilled dough into a 10x10 inch square. Place the butter block diagonally in the center, fold the dough corners over the butter to seal it completely like an envelope.
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6
Roll the dough into a long rectangle (about 18 inches long). Fold into thirds like a letter (this is your first 'turn'). Rotate 90 degrees and repeat the rolling and folding. Wrap and chill for 30 minutes. Repeat this process for a total of 3 turns.
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7
Final Roll: Roll the laminated dough into a large rectangle, roughly 12x16 inches and 1/4 inch thick.
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8
Spread the chilled crème pâtissière evenly over the dough, leaving a 1-inch border at the top long edge. Drain the soaked raisins and scatter them evenly over the cream.
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9
Starting from the long edge closest to you, roll the dough tightly into a log. Seal the seam with a little water if necessary.
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10
Using a very sharp serrated knife or unflavored dental floss, cut the log into 12 even slices (about 1 inch thick). Place them on baking sheets lined with parchment paper, leaving plenty of space between each.
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11
Cover loosely with a clean towel and let rise in a warm, draft-free spot for 90 minutes until doubled in size and 'wobbly' when the tray is shaken.
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12
Preheat your oven to 400°F (200°C). Brush the tops of the pastries gently with the egg wash. Bake for 20-25 minutes until deep golden brown.
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13
While still hot, brush the pastries with the warmed apricot glaze. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
Ensure your butter and dough are at the same temperature/consistency during lamination; if the butter is too hard it will break, if too soft it will melt into the dough. Always use European-style butter with high fat content for those distinct, shatteringly crisp layers. If the kitchen is too hot, chill the dough for 15 minutes between every single roll to prevent the butter from melting. Soak your raisins in dark rum or orange juice for at least an hour to ensure they stay juicy during the bake.
🍽️ Serving Suggestions
Serve warm alongside a dark roast café au lait for the quintessential French breakfast. Pair with a glass of chilled dessert wine like Sauternes for an elegant afternoon treat. Accompany with a side of fresh seasonal berries to cut through the buttery richness. Dust lightly with powdered sugar just before serving for extra visual appeal.